These decadent little morsels are like biting into sweet raspberry pillows covered in decadent chocolate. Indulge your inner 4 year old this Easter weekend with a healthy, raw, dark chocolate treat.
- 1 1/2 cups coconut butter (not oil) warmed to liquid
- 1/4 cup raw coconut nectar, or maple syrup
- 2 tsp pure vanilla extract
- 1 tsp rosewater (optional)
- 1 cup pureed organic raspberries
- 1 tsp beet powder
- a pinch sea salt
- 1 1/2 cups raw dark chocolate chunks, or chopped raw dark chocolate
- 3 Tbsp coconut butter, warmed to liquid
- 1 tsp pure vanilla extract
- 2 tsp raw coconut nectar, or maple syrup
- A pinch sea salt
- a pinch red beet powder
- 2-3 Tbsp filtered water, or as needed
- Whisk together all ingredients until well combined, and scoop out the mixture by the mounded Tbsp (so it will be about 2 Tbsp each) onto a foil lined tray.
- Once they are all scooped out, place in the freezer for a few minutes to take away the sticky-ness on the outside, then shape each mound with your hands into little eggs (they do not need to look perfect, mine didn't).
- Place in the freezer for 30 minutes at least to harden.
- Meanwhile, melt the dark chocolate in a bowl (I like to place mine in the dehydrator until it melts). Set the bowl next to the tray of eggs.
- Dip each one into the chocolate and place back on the tray (I use a fork and set the chocolate on it before dipping).
- Place the tray of chocolates back in the freezer once they are all dipped for a few minutes to set the chocolate.
- Meanwhile, to make the drizzle, whisk together all ingredients, adding a little water at a time (1 Tbsp) until it reaches glaze consistency. It will be clumpy at first, but it will smooth out.
- Drizzle over the eggs (I put it in a ziplock bag, and cut the corner off and squeezed it out).
- Place in the freezer again for about 10 minutes to set, then enjoy! Store extra in the fridge.